Uncle Rodger would claim that literally all of my signature dishes, aka the dishes that I created, have far too much sugar, and no MSG.
He would approve of my Egg Fried Rice. Egg, day old rice, shioxing wine, soy sauce, a touch of oyster sauce, green onion, carrots, white onion, garlic, and a tiny bit of ginger, seasoned with 40% salt, 40% white pepper, and 20% MSG.
Far more than Egg Fried Rice “needs,” but a delicious gourmet dish that I can create in my own home kitchen, though it doesn’t have the Wok Hei that the 750°F/ 100,000 BTU wok stove I had in professional kitchens would produce.
Edit: All that said, I still love Uncle Rodger, he reminds me of the two Chinese expats that taught me how to cook Chinese food.
MSG is pretty versatile, and complimentary so that seems like the Swiss Army Knife of your neural tastepaks
Uncle Rodger approves.
Uncle Rodger would claim that literally all of my signature dishes, aka the dishes that I created, have far too much sugar, and no MSG.
He would approve of my Egg Fried Rice. Egg, day old rice, shioxing wine, soy sauce, a touch of oyster sauce, green onion, carrots, white onion, garlic, and a tiny bit of ginger, seasoned with 40% salt, 40% white pepper, and 20% MSG.
Far more than Egg Fried Rice “needs,” but a delicious gourmet dish that I can create in my own home kitchen, though it doesn’t have the Wok Hei that the 750°F/ 100,000 BTU wok stove I had in professional kitchens would produce.
Edit: All that said, I still love Uncle Rodger, he reminds me of the two Chinese expats that taught me how to cook Chinese food.